Nina Schmidt Sells, who grew up in the ’50s, remembers when brisket wasn’t the king cut of beef in Texas that it is today. Her father, Edgar “Smitty” Schmidt, was a longtime employee of the legendary ...

The conversation probably occurred sometime in the late 1960s, in a sweltering and smoky pit room attached to a former high school gymnasium, between two of the most famously stubborn men in Texas ...

Last year, I bought a whole beef carcass for the first time. I was helping with a barbecue event where the main attraction was the full steer cooked over wood in a pit built with concrete blocks. The ...

Texas Monthly is celebrating its 50th anniversary this year, and there have been a lot of firsts in that time, including the hiring of the first barbecue editor of any national publication in the ...

You will occasionally walk into an old-school barbecue joint and see a menu listing "sliced beef." There's no reference to what kind or cut of beef it is. In fact, this is usually beef brisket of a ...

The location of the nearest Texas barbecue joint and what to order when you get there seem to be the first questions on the minds of many visitors to SXSW in Austin. So this year, veteran barbecue ...

Those who worship the Holy Trinity of Texas barbecue might see the weekday menu at LeRoy and Lewis Barbecue and cry, “Blasphemy!” You can’t order pork ribs at the restaurant in the Garrison Park ...

Texans have never been accused of being modest, but singing the praises of the state's barbecue is boasting that's warranted. Unlike the pork belt of the Carolinas and the Deep South, Texas is all ...

Texas Monthly editor Daniel Vaughn dives into barbecue’s role in the state for the magazine’s 50th anniversary issue. Texas Monthly is celebrating its 50th anniversary this year, and there have been a ...